Skillet Franks and Potatoes

Skillet Franks and Potatoes

Recipe from Better Homed and Gardens Recipe card Library

1 (10 ¾ oz) can condensed cream of celery soup

¼ cup milk

2 TBSP sweet pickle relish

2 TBSP vinegar

1 TBSP finely chopped onion

½ tsp salt

3 Cups diced cooked potatoes OR two (16 oz) cans of potatoes, drained and diced

½ pound Frankfurters, (hotdogs), bias sliced into 1-inch pieces

In a medium skillet combine soup, milk, relish, vinegar, onion, salt, and dash pepper; cook and stir till boiling. Stir in potatoes and frankfurters, heat. Top with snipped parsley, if desired Serves 4 to 5.

*** Cutting on a bias is a simple yet effective technique to master. It sounds complex, but all it means is that you cut at an angle diagonally across the grain, typically at 45 degrees. The easiest way to do this is to rotate the item you're chopping***

This is a great hip pocket meal. That means it is a meal that you can make anytime, as long as you have canned potatoes and the frankfurters (hotdogs) and canned soup.

This is a quick and easy meal. Less than 20 minutes you can have food on the table.